Mild and made with succulently simmered mince, this coconut-hued dish is the perfect starter curry for those new to the wonderfully fragrant world of Indian flavours. Plumped up with veg and served on basmati rice, it's a delicious gateway dish to discovering spice.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover, and cook for 15 minutes or until rice is tender. Remove from heat and set aside, covered, for 5 minutes. Keep warm. While rice is cooking, continue with step 2.
Peel and crush garlic. Peel and finely chop the eschalot. Trim cauliflower and cut into florets. Wash coriander, finely chop stems and roughly chop leaves. Keep leaves and stems separate.
Heat oil in a frypan over medium-high heat. Add eschalot and coriander stems and cook for 2 minutes or until starting to soften. Add mince and cook, breaking up with a wooden spoon, for 5 minutes or until golden and caramelised.
Add garlic and cook for 30 seconds. Add tomato paste and Mild Mannered Vadouvan and cook for a further 1–2 minutes. Season with salt.
Add coconut milk and 125ml (½ cup) water to pan and stir to combine. Add cauliflower and bring to the boil. Reduce heat to medium-low, cover with lid and cook for 10–12 minutes or until cauliflower is just tender.
Remove pan from heat and stir through spinach leaves until wilted. Season to taste with salt and pepper. Divide rice between bowls and top with curry and coriander leaves.